Roast Christmas Turkey

Preheat the Oven:

• Preheat your oven to 180°C (160°C fan) / 350°F / Gas 4.

Prepare the Herbed Garlic Butter:

• In a bowl, mix together softened butter, minced garlic, rosemary, thyme, parsley, lemon zest, pinch of salt and black pepper and stir until evenly combined.
  150 g unsalted butter, 4 cloves garlic, 1 tbsp fresh rosemary, 1 tbsp fresh thyme, 1 tbsp fresh parsley, 1 medium lemon, salt, black pepper

Loosen the Turkey Skin:

• Using a flexible spatula or your fingers, gently lift the skin away from the turkey breast, working slowly to avoid tearing.
  6 kg turkey
• You are creating a pocket for the herbed garlic butter to sit under the skin.

Apply the Garlic Butter:

• Spread two-thirds of the butter mixture under the skin, pressing it down to distribute evenly over the breast meat.
• Rub the remaining butter over the outside of the turkey.
• Season the turkey generously with salt and pepper.
  salt, black pepper

Fill the Cavity:

• Stuff the cavity loosely with the quartered onion, halved lemon, a few extra herb sprigs if you like.
  1 large onion, 1 medium lemon

Prepare the Roasting Tin:

• Place carrots and celery at the bottom of a large roasting tray.
  2 large carrots, 2 sticks celery
• Sit the turkey on top, breast side up.
• Pour 250ml chicken stock into the tray to create steam and begin forming the base of your gravy.
  250 ml chicken stock

Roast:

• Cooking times are approximately: 4kg turkey : 2½ hours; 5kg turkey : 3–3¼ hours; 6kg turkey : 3½–4½ hours with a General rule: 20 minutes per kg + 90 minutes.
• Baste the turkey every 45 minutes with the juices in the pan.

Check for Doneness:

• The turkey is cooked when: the juices run clear when pierced at the thickest part of the leg, or a meat thermometer reads 75°C (165°F) in the breast

Rest the Turkey:

• Remove the turkey from the oven and loosely cover it with foil a a few tea towels.
• Rest the Roast Christmas Turkey for about 90 minutes. This step keeps the meat moist and tender.

Gravy:

Use the Pan Juices:

• Place the roasting tray over a medium heat on the hob.

Make a Roux:

• Sprinkle 1 tablespoon flour into the tray juices and whisk until smooth.
  1 tbsp plain flour

Add Stock:

• Gradually pour in stock until it reaches your preferred consistency. Simmer for 5–10 minutes, stirring occasionally.
  chicken stock

Season to Taste:

• Add salt, pepper, red wine, a glass of port or a splash of turkey resting juices if desired.